Quick Breads

Some of you may be asking what a quick bread is..well it is a bread made without yeast.  I made various types for my niece’s gift opening, including red velvet bread (click here for past post).  I also made the next two recipes, which can also be made into muffins, by varying the cook time to 25-30 minutes.

Rhubarb Bread

Oven: 325    Bake Time: 60 minutes   Yield: 2 loaves

Ingredients:

  • 1 1/2 c brown sugar
  • 2/3 c oil
  • 1 egg
  • 1 t baking soda
  • 1 t vanilla
  • 1 c sour milk (add 1 T vinegar to milk to sour)
  • 2 1/2 c flour
  • 2 c rhubarb, diced

Directions:

  • Stir all ingredients together in given order. 
  • Pour into 2 greased loaf pans
  • Top with mixture of :   1/4 c white sugar, 1/4 c brown sugar, 1 T butter, soft that has been mixed well.
  • Bake at 325 for 60 minutes.
  • Cool for 5 minutes in pan.
  • Remove from pan and cool completely.

 

Pumpkin Bread (with or without chocolate chips)

Oven: 350    Bake time: 60 min   yield: 2 loaves

Ingredients:

  • 4 eggs
  • 1 1/2 c brown sugar
  • 1 c oil
  • 1-15 oz can pumpkin
  • 3 c flour
  • 2 t baking powder
  • 2 t baking soda
  • 1 t cinnamon
  • 1 t nutmeg
  • 1/2 c chocolate chips per loaf (optional)

Directions:

  • Mix liquids until blended.
  • Add in flour and other powders until blending only.  (Do not over mix or bread will be tough)
  • Add Chocolate Chips if desired. Sprinkle a few on top as well.
  • Bake for 1 hour. 
  • Cool for 5 minutes in pan.
  • Remove from pan and cool completely.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s